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Butternut Squash and Spinach Lasagna Recipe

Butternut Squash and Spinach Lasagna Recipe
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4.9 from 24 reviews

Indulge in the rich flavors of this Butternut Squash and Spinach Lasagna, a delightful vegetarian twist on the classic Italian dish. Layers of creamy squash, tender spinach, and cheesy goodness make this lasagna a comforting and satisfying meal for any occasion.

Ingredients

Units Scale

For the Squash Mixture:

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 cups butternut squash, peeled and cubed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup water

For the Lasagna:

  • 5 ounces fresh baby spinach
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/2 teaspoon Italian seasoning
  • 9 no-boil lasagna noodles
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat oven: Preheat oven to 375°F (190°C).
  2. Cook Squash: In a skillet, cook onion in olive oil until softened. Add garlic, squash, seasonings, and water. Cook until squash is tender.
  3. Add Spinach: Stir in spinach and cook until wilted.
  4. Prepare Ricotta Mixture: Combine ricotta, egg, and Italian seasoning in a bowl.
  5. Layer Lasagna: Spread squash mixture in baking dish, layer with noodles, ricotta mixture, squash, and cheese. Repeat layers.
  6. Bake: Cover with foil and bake, then uncover and bake until golden.
  7. Rest and Serve: Let lasagna rest before serving.

Notes

  • For added creaminess, mix 1/4 cup of cream or milk into the squash mixture.
  • This lasagna can be prepared a day ahead and baked just before serving.

Nutrition

Find it online: https://easy-tapas-recipes.com/butternut-squash-and-spinach-lasagna-recipe/